Remember way back to last week when I had that disaster flag cake and I had two extra layers of red cake that I stowed away in the freezer - well here's what I did with it:
|When the world gives you lemons, make...|
Here the cake recipe (adapted from Art & Soul of Baking)
1 1/2 sticks of butter
3/4 c sugar
1 T vanilla
2 c sifted cake flour
3/4 t baking soda
1/4 t salt
1/3 c buttermilk
30 drops red food coloring (optional)
Grease and line 2 9" round baking pans with parchment paper rounds (or use silpat). Cream butter and sugar together. Meanwhile in a small bowl whisk together cake flour, baking soda, and salt. Add eggs to creamed butter one at a time, mixing after each addition. Add vanilla. Add 1/3 of the flour, then 1/2 of the buttermilk, 1/3 of flour, remainder of buttermilk and then remainder of flour. Mixing well after each addition. Add 30 drops of red food coloring. Pour batter into pans and bake at 350 for 15-20 minutes. Alternatively you can make one 9" layer and slice it in half later.
Icing (adapted from Carol's Cafe)
8 oz cream cheese, softened
1 c sifted confectioner's sugar
2 t vanilla
2 c cold heavy cream
Whisk cream cheese for 5 minutes until fluffy. Add sugar gradually until smooth. Add vanilla. Slowly add heavy cream and beat until smooth and the consistency of whipped cream. Chill.
1/4 c Nutella
about 1lb of strawberries (3-5 whole ones reserved for top)
Place layer of cake on serving dish. Spread 1/4 c of Nutella on cake - you might want to heat the Nutella for a few seconds in the microwave so that it is easy to spread. Slice strawberries and arrange layer on top of Nutella.